We bought some EnerG brand "egg replacer" last weekend, but I've seen so many "recipes" for replacing eggs that I'm wondering if it's worth it to buy the egg replacer (it's about US$5 a box). Does it work that much better than the substitutes I've seen on FAAN's and allergicchild's sites (ie, various combinations of oil, soy flour, baking soda and vinegar, etc.)? What would work best to make eggless French toast, if that's possible?

We use egg replacer on a regular basis. I like the convenience and the fact that it works consistently well in all of the baking that I have done. I do not have to worry how my recipe will turn out. It is about $5-6 Canadian but it is equivalent to about 100 eggs so the price is not bad. We use Kingsmill Egg Replacer.

_________________13 year old daughter -- lives with life-threatening allergies to milk, tree nuts and peanuts; seasonal allergies (birch, maple, ragweed); pet allergies; asthma; and eczema10 year old son - no allergies

I used ground flaxmeal mixed with water, and also a combo of water and flax seeds (boiled to become the consistency of egg whites, and then strained and frozen in ice cube trays - I call them Fleggs). So yes, what I use it a bit complicated! LOL.

Hey, I like that "Fleggs" thing. It is a great idea to keep it frozen in the freezer so you don't have to mix it up every time.
I have tried the baking powder/oil/water mixture with mixed results. I usually use that.

Ugh, egg allergies can be tough to deal with.

_________________Married mom of 4 living children and a baby girl in Heaven.
Between myself, my husband, and our children we have way too many allergies to list.

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